2018 Pewsey Vale Vineyard 1961 Block Riesling Eden Valley Australia 750 ml

Electric on the palate with tons of pulverized oyster shell and quartz minerality, precise as a marching band, the 2018 Pewsey Vale 1961 Block is Australia’s answer to the coveted single-site Rieslings of Germany. Sourced from 60-year-old vines on the oldest, best block at this iconic estate, it’s a must-have for any lover of dry, crisp white wines—especially with the 2018’s unbelievable points-to-price ratio.

James Suckling came in with an emphatic 96-point review, describing it as “so driven by the acidity that lines every corner of this beauty.” James Halliday awarded 95 points, writing: “Intensity of flavour through the finish is most impressive, but it's the elegant lilt of the palate that initiates the charm. This is a beautiful young riesling with life, flow, length and (a touch of) texture.”

We found this old-vine cuvée’s opulent green apple core and nervy focus so special and unique that we got back on the phone and bargained for a larger stock. We absorbed some extra costs along the way, but kept the same incredible value intact for Wine Access members. Just $24. It’s exceedingly rare to find a cellar-worthy white with 96- and 95-point praise for under $30, making this a deal like few others.

Pewsey Vale is an estate steeped in history, and this 1961 Block bottling reflects that heritage with every sip. The first vines were planted here in 1847, making this the pioneer vineyard of the Eden Valley appellation. Much of the soil here is rocky and shallow, suitable only for grazing, but the pockets with smaller, crushed rock and richer soil directed the placement of the vines.

Over time, the vineyard has acquired a reputation as a leading light in the region, and Robert Parker’s Wine Advocate has declared Pewsey Vale to be "one of Australia's finest Riesling producers.”

The estate today has a single vineyard, divided into 29 separate blocks. This cuvée, debuted last in commemoration of the winery’s 170th anniversary, hails from the oldest block, which was planted in 1961. The site sits on a gentle north-facing slope inside an amphitheatre, catching rays from dawn to dusk. The natural contours of the land form terraces, improving drainage, while cool, dry air circulates among the vines, helping grapes to maintain their vivid, etched acidity.

Winemaker Louisa Rose, who started as a cellar hand here in 1992, believes the 1961 Block is one of the great examples of a vineyard where the energy and health of natural biodiversity means little intervention is necessary. She and her team hand-pick the grapes for this bottling and put the juice through wild fermentation, resulting in a more textured, layered wine. Aging a few months on the lees draws out the rich, round, remarkable body.

For just $24, you can sample the fruits of one of Australia’s great historic vineyards, captured here in about as pure a form as you can lay hands on.